Spaghetti Carbonara Recipe

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 6 slices thick-cut bacon, cut into 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; 3 cloves garlic, crushed; 1/2 teaspoon minced fresh rosemary; 2 red jalapeno peppers, seeded and minced; 1/4 cup cognac or brandy (optional); 12 ounces spaghetti; 3 large eggs; 3/4 cup freshly grated parmesan cheese, plus more for garnish; 1/2 cup freshly grated pecorino romano cheese; 2 tablespoons chopped fresh parsley; Freshly ground pepper

Servings: persons

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 ounces spaghetti
3 large eggs
3/4 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup freshly grated pecorino romano cheese
2 tablespoons chopped fresh parsley
Freshly ground pepper

1
Bring a large pot of salted water to a boil.
2
Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet.
3
Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes.
4
Discard the garlic.
5
Add the cognac, if desired, and cook until it evaporates.
6
Remove from the heat and set aside 1/4 cup bacon mixture for garnish.
7
Meanwhile, cook the spaghetti in the boiling water as the label directs.
8
Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl.
9
Drain the pasta, reserving 1/4 cup cooking water.
10
Return the skillet to medium-high heat.
11
Add the pasta and toss until heated through, 1 to 2 minutes.
12
Remove from the heat.
13
Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce.
14
Garnish with the reserved bacon mixture and more parmesan.
15
Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g
16
Photograph by Antonis Achilleos

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 6 slices thick-cut bacon, cut into 1/2-inch pieces, 2 tablespoons extra-virgin olive oil, 3 cloves garlic, crushed, and more.

Yes, Spaghetti Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Carbonara

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